Yunhee Kim

I’ve probably made minestrone once a month for years, never the same way twice. Tomatoes of some kind are the only constant; everything else is up for grabs. To facilitate this use-what-you-have approach, the ingredient list groups the vegetable options as “hard” and “soft” and gives a few suggestions, but soon you’ll be making this without a recipe. Tr…

This post is for paying subscribers